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Unforgettable Food Experiences: A Model for Constructing Rural Tourism Cooking Experience Classrooms

Author

Listed:
  • Ching-Sung Lee

    (Fu Jen Catholic University)

  • Yen-Cheng Chen

    (Chinese Culture University)

  • Ming-Chen Chiang

    (Fu Jen Catholic University)

  • Chen-Jin Lin

    (Xianda College of Economics and Humanities, Shanghai International Studies University)

Abstract

The aim of this study is to establish the key factors for the development of cooking classes in Taiwan’s rural bed and breakfasts (B&Bs) to address the gaps in Taiwan’s research on this topic and contribute new knowledge to the development of Taiwan’s B&B industry. This study was conducted in two stages. In the first stage, the fuzzy Delphi method (FDM) was used to collect expert opinions and construct indicators; in the second stage, the analytic hierarchy process (AHP) was used to analyse the importance of indicators. The research results indicated that the most important factor for the development of cooking classes at rural B&Bs is “homestay management”, of which environmental hygiene and cleanliness are the most important indicators. This study fills the research gap related to gourmet and cooking tourism within the B&B industry, and the most notable contribution of this study is the identification of the key factors for the development of cooking classes at rural B&Bs. In addition, this study serves as a reference for the development of new business types in the B&B industry in Taiwan. The criteria of this study were evaluated by experts in various fields. Because the development of food tourism and cooking classes in Taiwan is still a novel topic, there may be many aspects that have not yet been explored, which is the most notable limitation of this study.

Suggested Citation

  • Ching-Sung Lee & Yen-Cheng Chen & Ming-Chen Chiang & Chen-Jin Lin, 2024. "Unforgettable Food Experiences: A Model for Constructing Rural Tourism Cooking Experience Classrooms," Quality & Quantity: International Journal of Methodology, Springer, vol. 58(6), pages 5445-5462, December.
    • Handle: RePEc:spr:qualqt:v:58:y:2024:i:6:d:10.1007_s11135-024-01903-z
    DOI: 10.1007/s11135-024-01903-z
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    References listed on IDEAS

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    1. Shrestha, Ram K. & Alavalapati, Janaki R. R. & Kalmbacher, Robert S., 2004. "Exploring the potential for silvopasture adoption in south-central Florida: an application of SWOT-AHP method," Agricultural Systems, Elsevier, vol. 81(3), pages 185-199, September.
    2. Matthew J. Stone & Steven Migacz & Erik Wolf, 2019. "Beyond the journey: the lasting impact of culinary tourism activities," Current Issues in Tourism, Taylor & Francis Journals, vol. 22(2), pages 147-152, January.
    3. Mark Azavedo, 2019. "Why do Tourists Attend Cooking Classes? Some Indications from Thailand," Academic Journal of Economic Studies, Faculty of Finance, Banking and Accountancy Bucharest,"Dimitrie Cantemir" Christian University Bucharest, vol. 5(4), pages 44-51, December.
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